One-Pot Ravioli with Meat Sauce

1 pound lean ground beef (I used beefalo because that's what's filling my freezer right now)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon fennel seed, crushed

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

salt and pepper to taste

2 24-oz jars of Classico (or other brand) Tomato-Basil sauce (or 1 giant 44-oz jar)

1 tablespoon Worcestershire sauce

1 cup water

1 20-oz package refrigerated cheese ravioli

shredded Parmesan cheese for serving


1. In a large pot over medium heat, brown and crumble the ground beef until it's no longer pink. Use a folded paper towel and tongs to soak up most of the grease. Add the onion, garlic, fennel seed, basil, oregano, salt and pepper, and cook, stirring often, until the onion is tender, about 5 minutes.


2. Add the tomato-basil sauce, Worcestershire sauce, and water. Increase the heat and bring to a boil.


3. Add the ravioli and bring it back to a boil. Cover, reduce the heat to maintain a simmer, and cook, stirring occasionally to prevent the raviolis from sticking to the bottom of the pan and to each other, until the ravioli is tender, 8-10 minutes. Serve with Parmesan cheese.


Makes about 6 2-cup servings.

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